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Composition Of Chimichurri Patagonico: Garlic, Black Pepper, Mushrooms, Dried Onions, Coriander Seeds, Parsley, Rosemary And Salt.
India
Composition of the medley : Garlic, black pepper, mushrooms, dried onions, coriander seeds, parsley, rosemary and salt. What is Chimichurri? It is a blend of herbs and spices native to Argentina but also very popular in Uruguay, Nicaragua and Mexico. It is used to make the sauce of the same name, as well as marinades and crusted meats. This condiment is traditionally made with herbs and fresh chili peppers, but the mixtures sold here are dried. It is also a mixture used in all asados, a real institution in Argentina: meaning grill, it is a kind of barbecue. The food is traditionally coated with fat and exposed directly to the fire, often horizontally like our barbecues, but sometimes in a cross, &asado a la cruz&, or vertically, &al asador&. The term chimichurri is a deformation of the English &give me curry&. History has it that this name comes from a Scottish meat importer, James C. Hurray, who imported meat into Argentina. He brought in curry from India which he loved as well as his cooks who asked him with a strong &chi mi churri& accent: &Give me the curry&. During times of shortage of the Indian spice, he made a mixture with the spices he had on hand, which gave birth to chimichurri.
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